Miso-Butter Udon with Pork
Serves 4-6
3 shallots, minced
1 pound ground pork
1 bunch scallions, sliced, separated
1/2 cup mirin
2 quarts chicken stock
1 apple, thin sliced
4 tablespoons white miso
1 pound fresh udon
1 bag bean sprouts
1 pound napa or other cabbage, sliced
4 tablespoons butter
In a huge pot, saute the shallots and pork until no longer raw. Add scallion whites and mirin.
Add stock and apples and bring to a boil. Over a stieve, whisk in the miso.
Add everything and serve once butter has been incorporated and greens are tender.
Mmm Sapporo Ramen.
Wednesday, February 25, 2009
Squash Chili Mole
Squash Chili Mole
Serves 6-8
1 tablespoon oil
1.5 pound ground beef
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon corander
2 teaspoons thyme
2 tablespoons chili powder
1 teaspoon oregano
salt and pepper
2 chipotle peppers, minced, plus 6 or more fresh chilies to taste
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 beer or malta goya
2 cans kidney beans, undrained
1 can pumpkin puree
2 tablespoons tehina
1/2 bar Mexican chocolate
4 cups squash in bite-sized pieces
Cilantro
Brown the beef in a stock pot, drain and set aside.
Saute onions until softened, 5-7 mins. Add garlic, spices, and peppers. Cook a few minutes.
Add everything else except the squash and cilantro, bring to a simmer, and simmer covered 1-2 hours.
Add the squash, uncover and/or add water if necessary, and simmer 20 minutes or until done.
Serves 6-8
1 tablespoon oil
1.5 pound ground beef
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon corander
2 teaspoons thyme
2 tablespoons chili powder
1 teaspoon oregano
salt and pepper
2 chipotle peppers, minced, plus 6 or more fresh chilies to taste
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 beer or malta goya
2 cans kidney beans, undrained
1 can pumpkin puree
2 tablespoons tehina
1/2 bar Mexican chocolate
4 cups squash in bite-sized pieces
Cilantro
Brown the beef in a stock pot, drain and set aside.
Saute onions until softened, 5-7 mins. Add garlic, spices, and peppers. Cook a few minutes.
Add everything else except the squash and cilantro, bring to a simmer, and simmer covered 1-2 hours.
Add the squash, uncover and/or add water if necessary, and simmer 20 minutes or until done.
Crypto-Brazilian Jewish Stew
Crypto-Brazilian Jewish Stew
Serves 6
2.5 lbs stew beef
4 dried chiles, crushed
olive oil
1/2 head garlic, chopped
2 bay leaf
2 large onions, sliced
2 large mangos, sliced
1c Pearl Barley/etc
Big pinch saffron, plus some tumeric
2t Allspice
Salt and pepper
2 chipotle, chopped
Cilantro
In a big pot, brown the meat and remove. Fry the garlic, bay, and peppers for a few minutes. Add the onions and cook until translucent. Add the beef back in.
Barely cover the mix with water, bring to a boil, and simmer 1.5 hours.
Add 1 mango, barley, spices, and chipotle. Cook another 45-60mins. Add the second mango and serve.
Serves 6
2.5 lbs stew beef
4 dried chiles, crushed
olive oil
1/2 head garlic, chopped
2 bay leaf
2 large onions, sliced
2 large mangos, sliced
1c Pearl Barley/etc
Big pinch saffron, plus some tumeric
2t Allspice
Salt and pepper
2 chipotle, chopped
Cilantro
In a big pot, brown the meat and remove. Fry the garlic, bay, and peppers for a few minutes. Add the onions and cook until translucent. Add the beef back in.
Barely cover the mix with water, bring to a boil, and simmer 1.5 hours.
Add 1 mango, barley, spices, and chipotle. Cook another 45-60mins. Add the second mango and serve.
Lentil, Kale, and Chorizo Stew
Lentil, Kale, and Chorizo Stew
serves 8
2 tablespoon plus 1 teaspoon olive oil
4 ounces dried chorizo sausage, diced small
2 onions, diced, divided
2 large shallot, minced
1 pound French lentils
2 teaspoon salt
6 cups chicken stock
2 bay leaf
5 Yukon gold potatoes, quartered and cut into 1/4-inch thick slices
2 small head Tuscan kale roughly chopped
Romano cheese, shaved, for serving
1. Heat 1 teaspoon oil over medium heat and add the chorizo, stirring
occasionally until the fat has rendered and the oil looks orange. Add 1
diced onion and the shallot, and cook, stirring occasionally, until the
onions and shallots soften, about 10 minutes. Cover with the stock, add
the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover,
and simmer for 15 minutes.
2. Add the potatoes, add a little water to cover if needed, add the salt,
and cover again. Cook for another 20 minutes.
3. Meanwhile, heat the other 1 tablespoon of olive oil over medium-low
head in a wide skillet and add the remaining onion. Cook until the onion
begins to caramelize, about 20 minutes. Increase the heat to medium-high,
add the kale, a heavy pinch of salt, and cook, stirring frequently, until
the kale wilts down, about 5 minutes. Remove the kale and onions from
heat, and reserve until the potatoes and lentils are finished cooking.
4. Combine kale with lentils and potatoes. Mix well. Serve with Italian
bread and pass shaved Romano at the table.
serves 8
2 tablespoon plus 1 teaspoon olive oil
4 ounces dried chorizo sausage, diced small
2 onions, diced, divided
2 large shallot, minced
1 pound French lentils
2 teaspoon salt
6 cups chicken stock
2 bay leaf
5 Yukon gold potatoes, quartered and cut into 1/4-inch thick slices
2 small head Tuscan kale roughly chopped
Romano cheese, shaved, for serving
1. Heat 1 teaspoon oil over medium heat and add the chorizo, stirring
occasionally until the fat has rendered and the oil looks orange. Add 1
diced onion and the shallot, and cook, stirring occasionally, until the
onions and shallots soften, about 10 minutes. Cover with the stock, add
the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover,
and simmer for 15 minutes.
2. Add the potatoes, add a little water to cover if needed, add the salt,
and cover again. Cook for another 20 minutes.
3. Meanwhile, heat the other 1 tablespoon of olive oil over medium-low
head in a wide skillet and add the remaining onion. Cook until the onion
begins to caramelize, about 20 minutes. Increase the heat to medium-high,
add the kale, a heavy pinch of salt, and cook, stirring frequently, until
the kale wilts down, about 5 minutes. Remove the kale and onions from
heat, and reserve until the potatoes and lentils are finished cooking.
4. Combine kale with lentils and potatoes. Mix well. Serve with Italian
bread and pass shaved Romano at the table.
Penang Prawn Mee
I saved shrimp shells for 6 months for this thing...world champ.
Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8
Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of
boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste
Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil
Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched
Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots
Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.
Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.
Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.
Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.
Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8
Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of
boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste
Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil
Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched
Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots
Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.
Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.
Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.
Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.
Beef with ginger and spring onion
Beef with ginger and spring onion
Serves 4:
16oz beef, cut into thin strips
4 stalks of spring onions, batons
1 inch piece of ginger, peeled and sliced
Oil for cooking
1/2 lbs yu choy, chopped
1 bag spinach, chopped
4oz mushrooms, sliced
1 chile
Marinade:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp cornflour
Seasoning:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water
1. Marinade the beef and set aside in the refrigerator for a few hours or
overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour
mixture) in a bowl. Heat a wok or heavy based pan on medium heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds. Then add the beef and stir fry briskly until the beef is about 50 percent cooked, which should take only a couple of minutes. Add the greens and mushrooms and get them started.
3. Add the green parts of the spring onions, pour the seasoning
ingredients into the pan and mix evenly. Stir in the corn flour mixture
at the end, turn down the heat to low and simmer for about a minute to
thicken the sauce. Dish out and serve immediately, making sure to avoid
overcooking the beef. The strong flavours of this dish go well with plain
basmati or jasmine rice and spinach/choy.
Serves 4:
16oz beef, cut into thin strips
4 stalks of spring onions, batons
1 inch piece of ginger, peeled and sliced
Oil for cooking
1/2 lbs yu choy, chopped
1 bag spinach, chopped
4oz mushrooms, sliced
1 chile
Marinade:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp cornflour
Seasoning:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water
1. Marinade the beef and set aside in the refrigerator for a few hours or
overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour
mixture) in a bowl. Heat a wok or heavy based pan on medium heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds. Then add the beef and stir fry briskly until the beef is about 50 percent cooked, which should take only a couple of minutes. Add the greens and mushrooms and get them started.
3. Add the green parts of the spring onions, pour the seasoning
ingredients into the pan and mix evenly. Stir in the corn flour mixture
at the end, turn down the heat to low and simmer for about a minute to
thicken the sauce. Dish out and serve immediately, making sure to avoid
overcooking the beef. The strong flavours of this dish go well with plain
basmati or jasmine rice and spinach/choy.
Miso-Mustard Pickles
Miso-Mustard Pickles
Makes 2 jars
1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling
Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.
Makes 2 jars
1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling
Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.
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